Irish Moss Panna Cotta with Honeycomb Recipe – St. Patrick's Day Recipe
This is the kind of dessert that makes you go quiet. A silky panna cotta naturally set with carrageen Irish sea moss, topped with golden honeycomb shards and a light whiskey drizzle.
Ingredients
Main ingredients
- carrageen Irish moss (dried) 0.7 oz
- heavy cream 2 cups
- whole milk 1 cup
- Irish butter 2 tbsp
- granulated sugar 1 cup
- egg yolk 1 piece
- honey 1.5 tbsp
Seasonings/Sauce
- vanilla extract 2 tsp
- sea salt 0.25 tsp
- Irish whiskey 2 tbsp
- baking soda 0.5 tsp
Nutrition summary
Carbohydrates
25 g
39%
Protein
4 g
6%
Fat
14 g
55%
Cooking steps
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1
Soak the carrageen moss in cold water for 15 minutes, then drain. This hydrates the moss, helping it release natural gelatin into the cream mixture.
-
2
Combine heavy cream, whole milk, and Irish moss in a saucepan over medium heat. Simmer gently for 20 minutes, stirring occasionally. Keep below a boil to prevent splitting.
-
3
Strain the moss from the mixture, pressing through a sieve for maximum gelatin extraction. Return the liquid to the pan, stirring in sugar, egg yolk, vanilla extract, and sea salt. Heat until sugar dissolves and mixture thickens slightly (about 5–7 minutes); do not boil.
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4
Divide the panna cotta base into ramekins. Chill for at least 3 hours to set; the carrageen creates a silky yet stable texture. (Chef's tip: letting them cool completely before refrigerating prevents condensation on the surface.)
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5
For the honeycomb, melt Irish butter, honey, and remaining sugar in a heavy-bottomed pan over medium heat until bubbling and golden (about 7 minutes). Remove from heat, whisk in baking soda—mixture will foam dramatically. Pour onto parchment; cool for 30 minutes then break into shards.
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6
To serve, unmold panna cotta, top with honeycomb shards, and drizzle with Irish whiskey. Let the whiskey sit for 1 minute before serving to allow the aroma to bloom.
Personalized Q&A
Q. What makes this Irish Moss Panna Cotta authentically Irish-inspired?
Irish Moss Panna Cotta uses carrageen Irish sea moss as its natural setting agent, delivering a silky texture rarely found in American desserts. The recipe also features Irish butter and whiskey, celebrating contemporary and traditional Irish flavors.
Q. How do I know if my panna cotta is properly set?
It should be gently firmed and silky, not rubbery or watery. After a minimum of 3 hours chilling, press lightly on the surface—a soft wobble means perfect set. If it’s still liquid, allow more chilling time.
Q. Can I substitute carrageen Irish moss or Irish whiskey in this recipe?
Carrageen Irish moss is essential for authentic texture; if unavailable, you may use unflavored gelatin sheets, but expect a slightly different mouthfeel. Irish whiskey can be replaced with a mild bourbon or omitted for an alcohol-free version.
Q. How many calories and nutritional values are in a serving?
Each serving contains about 260 kcal, with carbs 25g (39%), protein 4g (6%), and fat 14g (55%).
Q. Can I make Irish Moss Panna Cotta with Honeycomb ahead of time?
Yes! The panna cotta can be made up to 2 days ahead and stored covered in the fridge. Honeycomb is best enjoyed fresh but will keep crisp in an airtight container for 24 hours. Assemble just before serving for optimal texture.
